The Creamy Veggie Pasta My Family Begs Me To Make

hey welcome back guys we're gonna make pasta primavera today this is a great one for spring summer time it's not a dish that i order in the restaurants i think it could be made better we're gonna do that today here's all the ingredients let's get into it right now [Music] do [Music] all right guys we're gonna go over all the ingredients we have one pound of ricotta we're gonna have a cup of white wine we're gonna have a half a cup of cream i'm gonna make a little bit of a pink sauce here so to make the pink sauce we use just about two tablespoons of tomato paste broccolini is a very mild not a lot of flavor kind of like broccoli i don't want broccoli rob in this because i think it will overpower the dish and you'll just kind of taste that more than the rest of the veggies and the rest of the veggies are about one and a half cups of english peas we have one pound of asparagus that i cut into about two inch pieces i took two very small green zucchini and we had one yellow squash and that gave us about what two and a half three cups cut them pretty thick and not doing really thin we did the really thin zucchini for the spaghetti allen arano which is a completely different dish that's where you're essentially you're killing the zucchini you're mashing it almost turning it into like a sauce versus this we want them to stay the veggies to stay a little fresher got a little bit of parmesan cheese at the end parsley lots of garlic gotta have garlic in this you gotta give this one flavor all right so we have the 14 inch pan here we have a ton of veggies we definitely need something large enough let's put it about medium heat maybe about a four out of ten let it heat up for about two to three minutes and then we'll put our oil down and our veggies okay so our pan is heated up we're gonna put we're gonna use a lot of olive oil in this so we're gonna put down a coat the bottom amount right now and i'm using extra virgin but you can use regular olive oil as well i'm gonna put down all the veggies at the same time we're just going to get them in there get them going [Music] now if you have a much smaller pan than i do you can do multiple veggies and i am leaving the peas in until the end because they'll get too mushy let it sit on disturb for a minute or two then we'll flip it around get a little bit of color on these it's been about two minutes flip them [Music] so we got a pretty good heat on here about five out of ten we're gonna just get decent amount of color on these soften them up a little bit and that'll be it so it's been about four or five minutes you can see how green bright green everything is getting now from hitting the heat like that some of the spots will be a little bit of color on on some of the zucchini like that if you think you're running out of olive oil sucking it up put a little bit more down a lot of veggies we have here don't like hold yourself to like three tablespoons of olive oil or four or what what not just use what it needs okay and then what i'm going to do now is add the peas so i didn't want to put them in right at the beginning these are english peas [Music] and these are fresh but you can use frozen also now make a little bit more room over here i'm going to put some oil in there and then i'm going to get all that garlic in i'm saving it towards the end here this will give it enough color won't we won't burn it like if we started it right from the beginning and that smells so good right when it hits just kind of mixing it in into that oil just lost the peak maybe six minutes total we're gonna season up with salt i'm gonna put in a good amount here about a teaspoon and a half hot red pepper i'm gonna put in about a quarter to a half a teaspoon do this to taste what you like [Music] those peas don't want to stay in here you know you can you can hear it you have like a lively heat there all right so it's close to done let's just taste it let's see if the if the veggies are cooked enough it's zucchini this one doesn't look so cooked so we'll see delicious the other veggies i can tell broccolini asparagus they're done bring your water up to boil for your pasta let's get these veggies out of here and make the sauce just gonna turn the heat down a little bit while i do this [Music] people always say like oh why are you using those metal tongs or the metal spoon scratching in your pan this is the pan that you use this these type of tools on guys you don't use these on nonstick you know use what you like but this it's easy to operate with this one here and what i like to do with this pasta and you'll see at the end i like to separate about maybe about a third of it safe to top the pasta so i'm going to take one whole batch which we'll go in and then this one will save for after okay then if you have enough oil in your pan you're good maybe just put a drop more and i got about maybe a four out of ten here and i'm going to add the two tablespoons of tomato paste we're just going to cook this out for a minute [Music] and this little bit two tablespoons will be enough to give make this sauce a pink sauce instead of just a white sauce let's talk about today's sponsor ritual i admit that i don't always have a perfect diet i definitely indulge when it comes to food and while i try to stay on top of my health it's not always easy so i rely on ritual to help fill the gaps in my diet so i can make sure i'm getting the nutrients i need like vitamins a and d omega-3s and zinc i've taken other multivitamins before but always wondered where some of those ingredients were coming from with ritual there is no guessing because you can see exactly where they're sourcing their nutrients i've been taking the essential for men for a few months now but ritual has vitamins for everyone including women adults 50 and over pre and postnatal and vitamins for teens and sugar-free gummies for kids so guys fill the gaps in your diet with ritual a small step that helps support a healthy foundation for your body ritual is offering 20 off your first month by going to ritual.com forward slash sip 20. just use code sip 20 at checkout for 20 off and the link is also in the video description and a big thanks to ritual for sponsoring today's video and guys i'm just going to turn this off because i'm a little behind with the pasta my water is not boiling yet it will in a second though and if you ever feel like that that your your timing's a little up just take the pan off of the heat so you don't burn anything you can see how it's a little dark right here but it'll be all right if i leave it there too long then it will it won't be good okay it's fine right there over there and would start boiling the pasta two tablespoons of kosher salt i'm using mor morton's kosher salt i feel the need to say this now because um people were getting confused thinking i was using the really thick big diamond kosher salt not using that type [Music] we'll give this a stir for about a minute and then we will wait a couple more minutes and then we'll just make our sauce so it's been a couple of minutes i'm going to turn this back on now so that paste has been cooking long enough we're gonna put the wine in here and we're gonna turn up the heat to high make sure you keep your head back so nothing happens to you that was one cup of sauvignon blanc white wine it's a dry white wine but you could use other dry white wine chardonnay pinot grigio just don't do any don't use anything with oak in it [Music] i'm taking my wooden spoon and i'm just trying to get any of those brown bits at the bottom from where the veggies caramelized where the garlic hit and i'm just going to cook this out for about 2-3 minutes just until it reduces by about half if it doesn't reduce by half and it reduces by 60 it will be fine too you know or if it reduces by only 30 but i think that's good right now i'm going to turn the heat down to medium low okay right back down put the cream in you let it sit for a second before you do it normally heavy cream 36 plus fat it's not going to break even with the acid from the wine in here even lemon juice mostly but you know you can you can wait a second before you add it in [Music] i have the one thing of veggies they're just sitting uncovered they're gonna go in the sauce the other bit that other third of it i have covered just to keep them a little warm [Music] it's kind of like almost like a vodka sauce but we're not using vodka we just used wine i get tons of questions about i can't have any alcohol what can i do you can always substitute low sodium chicken stock for any recipe really that calls for white wine and then for any recipe that calls for red wine you're pretty much better off substituting low sodium beef stock so we'll let this cook on a very gentle simmer let it thicken up just a tiny bit it doesn't have to really thicken up much though i have this really really low the sauce is fine it's very thin right now which is what i want see this i'm going to put pasta water in here i'm going to put a couple ladles to start we're going to need more i always recommend you reserve all your pasta water especially for something like this you have so much veggies it's a big dish it's a large dish that's why we have the large pan that we're using all right so two ladles that's a little less than a cup of pasta water and it looks really thin but you know when we get the pasta and all the veggies in here it's going to soak everything up i want to cook it to one minute less than al dente we'll just finish it in there for the last 30 seconds to one minute that's good we'll put it in now [Music] you'll be you know wondering most of my sauces are a little thicker than this it's fine this way [Music] i don't want it to be super thick here cook this in here until it gets right to al dente i'm kind of saving the veggies to like the last minute because i don't want them to get super soft from this point i think that looks so good just just a perfect summer pasta spring pasta primavera let's see if we have enough salt and pepper [Music] 30 seconds more [Music] now remember if you're too thick you just add a little bit more of the pasta water right here looking good gonna it's gonna turn this off we're gonna put in parsley and basil all right so i'm gonna put in the cheese first almost forgot about the cheese what did i do with the cheese oh i can't find it here's the cheese and when you put this in right now this might tighten up everything maybe too much and if that happens you just add a little bit more pasta water i just think this looks phenomenal i think it's a really nice light spring summer dish don't you think so right it's it's different too like we we don't make stuff like this very often and we definitely don't order this when we go out to eat right when was the last time you ordered pasta primavera when you went to a restaurant never right why is that it's never good you're unimpressed right well hopefully this one will impress lots of nice parsley i got some decent basil leaves here it looks like vodka sauce right yeah that's kind of what i was going for like i think it will be well you know what i'm not gonna i'm not gonna give away anything let's see what he thinks of it is that asparagus this is a bunch of veggies in here can you can you guess what other veggies are in in it asparagus broccoli peas zucchini zucchini and squash look i have all these other veggies here for it see that yeah so i like the contrast at the end you put a few of the really bright fresh ones on top of it oh you want cheese that's really good try the veggies too yeah i did what's good what's bad about it there's honestly nothing bad about it what could be better like maybe a little bit more sauce a little bit more sauce right yeah and that's the pasta water you do it whenever i wait to get you down here and to do it everything dries out whenever you make pasta do serve it immediately if you can you know for nine and a half of ten nine and a half yeah that's pretty that's pretty good i wasn't expecting it to be that good i and i like really like use yeah i love these pieces these are english peas they're so good tara these are amazing like we normally would buy the frozen peas i think which aren't the same [Music]

Channel: Sip and Feast

Views: 270,998

Keywords: pasta primavera, rigatoni primavera, pasta with spring vegetables, veggie pasta recipe, easy pasta with vegetables, sip and feast

Id: grs8jmovGaM

Length: 13min 3sec (783 seconds)

Published: Thu Jun 09 2022